Prepare the Ingredients

Preheat oven to 400 degrees

Halve grape tomatoes. Stem basil and reserve a few small leaves for garnish. Stack remaining leaves, roll into a long cylinder, and slice across length to create very thin strips. Peel and slice shallot into very thin rounds. Rinse salmon fillets, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Make the Parmesan-Panko Crust

Combine Parmesan, panko, a pinch of salt and pepper, and 1 Tbsp. olive oil in a small bowl.

Bake the Salmon

Place salmon on prepared baking sheet and brush each top with 1 tsp. Dijon (reserve remaining for balsamic vinaigrette). Top with Parmesan-panko crust and place on top rack in oven. Bake until crust has browned and salmon reaches a minimum internal temperature of 145 degrees, 12-15 minutes. While salmon bakes, prepare vinaigrette.

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I’m a professional Esthetician specializing in treating Acne and I’m also a Beauty Advisor during the day. I’m passionate in helping others have beautiful skin. But at night I am whipping up decadent desserts, amazing pies, and delicious, healthy meals. Cooking for me is an expression of my creative side and I enjoy making meals for friends, family and co workers.